Metode Pembuatan Tepung Ubi Jalar Bolu (Ipomoea batatas) Termodifikasi dan Aplikasinya pada Pembuatan Cookies

Abstract

The aim of the research was to determine the best method for making modified flour and its application in making cookies with good quality. The method used in this research was a non-factorial Completely Randomized Design (CRD) method with two research stages Stage I of making modified bolu sweet potato flour using several types of modifications, namely the acetic acid method, annealing, instant yeast and BIMO CF as factor I. The best flour was selected which will be implemented in making cookies products. Factor II was making cookies using modified bolu sweet potato flour and substituted with wheat flour (P): 100:0, 75:25, 50:50, 25:75 and 0:100. The research results obtained on modified bolu sweet potato flour using BIMO CF showed that modified bolu sweet potato flour was selected to be implemented in making cookies. The final results were the best quality cookies produced using a modified bolu sweet potato flour formulation in the P4 treatment, namely 25:75.